White Bean Soup

A delicious white bean and corn soup, seasoned with garlic, savory, and thyme. Tastes even better the next day, and can easily be made vegetarian!

INGREDIENTS (for 6 servings):

1 tablespoon olive oil

2 cloves garlic, crushed

1 yellow onion, chopped

1 large carrot, chopped

1 (10 ounce) can golden corn, drained

salt and pepper to taste

5 cups chicken broth

1 (15.5 ounce) can white beans

1 cup diced fresh tomatoes

1 teaspoon dried thyme

1 teaspoon dried summer savory

1 teaspoon dried parsley

PREPARATION:

Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.

Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.